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Emulsifying properties of glycation or glycation-heat modified egg white protein

Chenying Wang1, Junhua Li1, Xin Li1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Food Research International (Ottawa, Ont.)
|March 20, 2019
PubMed

Keywords:
Egg white proteinEmulsifying propertyGlycationHeat-induced nanoparticleIsomalto-oligosaccharideOxidation stability

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